nutritional information

Per SERVING:

  • Calories: 331
  • Protein: 16 g
  • Total Fat: 9.5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 49 g
  • Cholesterol: 0 mg
  • Sodium: 526 mg
  • Fiber: 8 g
  • Sugar: 19 g
Vegan

Mexican Picadillo

Serves 6

30 minutes or fewer

Picadillo, a savory-sweet hash akin to a Sloppy Joe, is made in Mexico, Cuba and Argentina (it’s the filling used in empanadas).
  • 1 8.8-oz. pkg. ready-cooked whole-grain brown rice
  • 2 Tbs. olive oil
  • 1 large onion, diced (1 ½ cups)
  • 1 large green bell pepper, diced (1 ½ cups)
  • 2 Tbs. chili powder
  • 2 jalapeño chiles, seeded and minced
  • 3 cloves garlic, minced (about 1 Tbs.)
  • 1 12-oz. pkg. soy crumbles
  • 3 15-oz. cans diced tomatoes
  • ½ cup raisins
  • ½ cup pimiento-stuffed green olives, quartered
  • 1 large red apple, peeled and cut into ½-inch dice
  1. Cook rice according to package directions, and set aside.
  2. Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, chili powder, jalapeños and garlic, and cook 5 minutes, or until onion is soft, stirring often. Stir in soy crumbles and cook 2 minutes, stirring often. 
  3. Add tomatoes, raisins, olives and apple, and bring to a simmer. Reduce heat to low, and cover. Simmer 15 minutes, stirring occasionally. Stir in rice and simmer 3 minutes longer, or until rice is hot and has absorbed some liquid. Season with salt and pepper. Serve hot.
April 2007

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